Chickpea Flour Omelette Muffins (Vegan Egg Cups)

These chickpea flour omelette muffins or vegan egg cups are easy to make and are a great option for an on-the-go savoury vegan breakfast.

I think we all know that I’m a big fan of sweets, especially for breakfast. When waffles, pancakes and french toast are on the table, why would I even entertain the thought of savoury breakfasts?

But loading up on sugar first thing every morning isn’t great so one of my eating goals for 2017 is to find more savoury vegan breakfasts. Which is why I’m sharing these chickpea flour omelette muffins today.

Eggs were never really my thing growing up. But when I started working out in 2013, I began adding eggs into my diet for extra protein and I quickly got used to it.

Obviously, now that I’m vegan, eggs aren’t an option anymore. Luckily, vegan eggs, like tofu scramble, are a thing so I don’t really feel like I’m missing out.

However, as much as I love tofu scramble, it isn’t all that great as a grab and go breakfast. And now that I have a full-time job and leave my home every morning, quick breakfasts are a must.

I discovered chickpea flour omelettes a few weeks ago and fell into deep, deep love. And I’ve been dreaming of turning them into portable, make-ahead vegan egg cups ever since.

These chickpea flour omelette muffins require very little prep and – other than the chickpea flour itself – they call for ingredients you probably already have on hand.

The best part is that they’re easily customized to your tastes. I threw in some sautéed veggies, vegan breakfast sausage and vegan cheese but the sky is the limit when it comes to mix-ins.

Regardless of what you put in them, these vegan egg cups are easy to make and super filling. Plus, they refrigerate really well so they’re perfect for busy mornings. Basically, they’re the ultimate savoury vegan breakfast, on the go.

If you make these chickpea flour omelette muffins, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

These chickpea flour omelette muffins/vegan egg cups are easy to make, portable, filling and make a great savoury vegan breakfast, on the go.

Recipe type: Breakfast

Cuisine: Vegan

Serves: 6

Ingredients

1 cup chickpea flour

½ cup lite coconut milk or other non-dairy milk

¾ cup water

2 tbsp olive oil

1½ tbsp apple cider vinegar

1 tsp mustard

3 tbsp nutritional yeast

½ tsp turmeric

¼ tsp baking powder

½ tsp garlic powder

½ tsp onion powder

¼ tsp salt

¼ tsp black pepper

Mix-ins*:

1 shallot, minced

½ red bell pepper, diced

1 medium carrot, diced

2 tbsp olives, diced

1 cup chopped kale

1 tbsp olive oil

Optional ingredients:

vegan breakfast sausage

vegan cheese, for topping

Instructions

For the mix-ins:

Heat 1 tbsp olive oil in a medium skillet

Add shallots, bell peppers and carrots and sauté until softened, 2 - 3 minutes. Next, add the vegan sausage, if using, and cook according to package directions. Finally, throw in the olives and kale and sauté until the kale is slightly wilted, 1 - 2 minutes

Remove from heat and set aside

For the chickpea flour egg cups:

Preheat the oven to 450F, grease a muffin tin and set aside

In a medium bowl, whisk together the chickpea flour, coconut milk and water until well combined

Add in remaining ingredients and mix well

Divide the sautéed veggies evenly between muffin tins then do the same for the chickpea flour egg mixture. These won't really rise so fill the muffin cups almost to the top. You should fill get about 6 - 8 cavities

Use a fork or knife to stir the veggies and batter together so the veggies aren't all settled at the bottom then top with vegan cheese, if desired

Bake for 15 minutes then lower the the temperature to 430F and bake for another 10 - 15 minutes or until a toothpick inserted into the muffins comes out clean

Allow to cool for a few minutes, then carefully run a knife around the edges and remove the egg cups from the tin. Be very gentle as they can be fragile when still warm

Serve immediately or transfer to a wire rack to cool completely, before storing in an airtight container in the fridge for up to 5 days

I’m so intrigued by these. What is the texture like? Light and fluffy? Creamy? Dry? I love egg muffins as an easy make ahead and freeze breakfast for my toddler, but these would be a great alternative and we already use chickpea flour at home. Do you know if you can freeze them and reheat later?

Hi Julie! I’d say that these are light and fluffy but on the drier side – definitely not as moist as I remember the real egg version of this being. I haven’t tried freezing them yet, but my first batch held up well in the fridge for about a week. Let me know how it goes if you try freezing them!

I absolutely love a grab and go breakfast. I mean who wants to cook in the morning. I’ve never used chickpea flour but I think I’m going to have to get some so I can try these 🙂Stephanie@ApplesforCJ recently posted…Cheesy Baked Zucchini Breadsticks

I’ve never seen chickpea flour here, but I’ve seen a few recipes that use it and I’m curious. I love breakfasts that I can make ahead of time!Sarah @ Champagne Tastes recently posted…Salted Bourbon Chocolate Pie

Giselle, I almost skipped this recipe when the title included “omlette”, but I am SO glad that I didn’t! My vegetarian-gluten free daughter is allergic to eggs, and finding healthy grab-and-go breakfasts is hard. She is going to LOVE your muffins! I even have a bag of Bob’s Red Mill garbanzo bean (chickpea) flour in the house.Wendy recently posted…Minion Sugar Cookies for Military Care Package #28

Oh my goodness. I love eggs but react strongly to them now and cannot wait to try this! I have never used chickpea flour before but these look absolutely eye popping and tasty. Thank you for this recipe!

I never thought that chickpea flour could replace eggs so well, that’s amazing! I love the idea of a healthy yet super delicious breakfast on the go. Also great that they can be made ahead to save time in the morning. Awesome!iDaniela Anderson recently posted…No-fail crème caramel (flan) recipe

I would have not thought of adding chickpea flour to egg cups, but it sounds like it would be so tasty. I agree that it’s good to balance out the sugar and savory for breakfast.Emily recently posted…Why You Can Pick The Social Media You Love

I would have not thought of making egg cups out of chickpea flour, but it sounds like it would be so tasty; they do look exactly like eggs, but they aren’t. You blow my mind with how gifted you are at making delicious vegan substitutes. I agree that it’s good to balance out the sugar and savory for breakfast.Emily recently posted…Why You Can Pick The Social Media You Love

I am not a morning person so on the go breakfast are always a plus for me! The fact that you use chickpea flour just blows my mind. This is definitely a dish I must try sooner than later. Recipe printed!!!!

Like you I prefer savory over Sweet for breakfast but I’ve never had chickpea omelets! What a great idea for vegans. My brother (our family Vegan) is totally going to love this recipe!Hanady recently posted…10 Minute Cheesy Cauliflower Rice

I’ve seen and have eaten a lot of these egg/muffin type recipes since they became rather popular over the past two or three years, but I’ve never tried a vegan version. Looks and sounds yummy! To completely honest, I love using nutritional yeast, and I’ve got a bunch of it here, so this is looking like breakfast today. 🙂

I just recently tried using chickpea flour to make a vegan frittata – it was so good! Love the idea of making it small and portable like this!Chelsea’s Healthy Kitchen recently posted…Separating Self Worth From Food Choices

I pinned this recipe for later. I am so excited to try it! I sometimes have a chickpea scramble at a vegan-friendly restaurant I like, but I’ve never make anything like it at home. Thanks for the recipe!

We use a lot of chick pea flour in our Indian recipes and make several crepes and fritters with it. It is such a lovely idea to use chickpea flour to make the egg free omelette muffins. My husband does not eat eggs yet and I might try to make these for him sometime.

Hmmm. I actually do have gram flour – chickpea flour – on hand, because I made some Indian bread with it. I do sometimes eat egg muffins, but this looks like a nice changeup – I”m going to have to try it! Cool idea!

I keep chickpea flour on hand- glad to have a new recipe to use it in! These look awesome for breakfast – I could see myself grabbing a few of these on my way out the door!Kylee from Kylee Cooks recently posted…Braised Chicken Thighs with Sweet Potatoes and Leeks

Hi Su! I haven’t tried these any other way but you should be able to leave out the nutritional yeast without any issues and you can use whatever milk you’d like. However the Apple cider vinegar helps these to rise so I would suggest using lemon juice as a replacement or using buttermilk in place of regular milk. Hope that helps!

We subbed half the water with aquafaba (chickpea bean juice) and added a bit of black salt, which adds an eggy flavor. My son LOVES these for b’fast! We added all of his favorite things – vegan sausage, spinach, a little seasoned tofu, lots of nooch. He’s got a protein packed breakfast! THANK YOU FOR THIS!